Food Series: Week 5 (Crispy Cajun Shrimp Fettuccine)

Hi guys! Alex here. Makayla has been trying to get me to try seafood for years now.... and I finally tried some over our Florida vacation. I ended up liking shrimp, scallops and I even tried her grouper tacos which were pretty good. One of her favorites are shrimp - she'll eat it in salads, over pasta, with her hibachi, basically anything. So when she requested this dish, I was pretty excited since this was my first time making shrimp at home. We were happy with the outcome and hope you guys enjoy it, too!

Week Five: Crispy Cajun Shrimp Fettuccine


  • Fettuccine Pasta
  • 1 lb Shrimp, deshelled & deveined
  • 1 tbsp Cajun Seasoning
  • 2 tbsp All Purpose Flour
  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 Cup Chicken Broth
  • 1 Cup Heavy Cream
  • ½ Cup Parmesan Cheese
  • 1 tbsp Parsley
  • Salt & Pepper

Step 1: In a mixing bowl, add shrimp and coat with Cajun seasoning. Toss around to evenly coat, then add flour and repeat.

Step 2: Add butter and olive oil to pan and allow to melt. Add coated shrimp to pan to fry. Evenly disburse shrimp, do not stack.

Step 3: Flip shrimp over one at a time once the side is cooked through. Once fully cooked, add to a separate bowl.

Step 4: In the same pan, add chicken broth, heavy cream and salt & pepper to taste. Allow it to boil slightly to help thicken.

Step 5: Add in grated parmesan cheese and parsley to the sauce consistently stirring.

Step 6: Add in cooked fettuccine & shrimp to the sauce while mixing around. Grate fresh parmesan and parsley over to garnish!

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xo, kay